摘要
以不同干燥方法得到的豆渣粉和中筋面粉为原料制备豆渣饼干,通过对饼干的色差、质构、持水力及感官评价等进行分析,研究豆渣的干燥方式对饼干品质的影响,并对其加工工艺条件进行优化。在单因素研究的基础上,对加工工艺进行四因素(起酥油、白砂糖、鸡蛋和纯水)三水平的正交试验设计,以感官评定为指标进行工艺条件的优化。结果表明,经真空冷冻干燥得到的豆渣色泽最浅、组织结构疏松,制备的豆渣饼干品质最好;水分和白砂糖对饼干品质影响较为显著。优化的工艺条件为面粉和豆渣粉(混合粉)计量为100%,其中豆渣粉占10%,辅料中白砂糖27%,起酥油19%,鸡蛋19%,水26%(以混合粉为基准)时饼干的感官评分较高,为88.41分,该条件下制得的饼干硬度适中、酥脆适口。
In this paper,soybean powder obtained by different drying methods and medium-gluten flour were used as the main natural materials to make biscuits.The color,texture,water-holding capacity and sensory evaluation of the bean dregs biscuits were measured and analyzed,to study the effect of different drying methods on the quality of biscuits,and the processing conditions were optimized.On the basis of single factor discussion,the orthogonal processing design of the four factors(shortening oil,white sugar,egg and water addition)was carried out on the biscuit processing technology,and the sensory evaluation was used as the analytical index to optimize the process conditions.The results showed that the vacuum freeze-dried bean dregs had the lightest color and the loose texture of the biscuits.The moisture and sugar had a significant effect on the quality of the biscuits.The flour and bean dregs were 100%,of which the bean dregs powder was 10%.When the amount of white sugar was 27%,the amount of butter was 19%,the egg was 19%,and the water addition was 26%(based on the raw material),the sensory score of the biscuit was higher,which was 88.41.Under this conditions,the biscuit had moderate hardness and was brittle and pliable.
作者
董艳梅
宋梦贻
安艳霞
张剑
李梦琴
DONG Yanmei;SONG Mengyi;AN Yanxia;ZHANG Jian;LI Mengqin(College of Food Science and Technology,Key Laboratory of Staple Grain Processing,Ministry of Agriculture,He'nan Agricultural University,Zhengzhou,He'nan 450002,China)
出处
《农产品加工》
2020年第15期26-31,共6页
Farm Products Processing
基金
河南农业大学创新基金项目(KJCX2017C05)
河南省大学生创新课题(201810466037)。
关键词
豆渣
干燥方式
饼干
品质
工艺条件
bean dregs
drying method
biscuit
quality
process conditions
